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----- Original Message -----
From: "Judy in Alaska"
To: "Phaedrus"
Sent: Friday, July 25, 2008 9:06 PM
Subject: Clover recipes
> Hi Phaed,
>
> I've got another request that I can't find on the 'net. This time jelly,
> jam or cooking (?) recipes using clover, in particular white clover. Got
> tons of the stuff and with the economy like it is, would like to put some
> of it to good use.
>
> TIA,
>
> Judy in Alaska where it forgot to be summer :-(
>
Hi Judy,
There's not much available. Clover honey, of course, and something called
"white clover snow". See below.
There are some red clover recipes here:
Clover recipes
That's all I can find. No jams or jellies. Sorry.
Phaed
White Clover Snow
250ml Water
250ml Orange juice
250g White Clover blossoms
3 Tablespoon honey
1 Tablespoon agar agar
250ml Whipped cream
Bring water and orange juice to the boil , add the trimmed clover blossom
which should have disintegrated into individual florets and stir well.
Sweeten with honey then stir in agar agar until it dissolve. Cover and leave
to stand for 30 min. then place in the fridge. Chill until it begins to gel
then fold in the whipped cream. Pile into a serving dish then return to
fridge for at least two hours.
---------------------------
Clover Surprise Honey
25 red clover blossoms
25 white clover blossoms
15 rose petals (any color)
5 c. white sugar
1 c. water
1/2 tsp. alum
Stir to dissolve sugar. Bring mixture to a boil. Boil for 3 minutes.
Strain through cheesecloth and cool. Makes 1 quart.
---------------------------
Alaskan Honey
2 1/2 c. water
18 blossoms fireweed
30 blossoms red clover
30 blossoms white clover
1/2 tsp. alum
10 c. sugar
Bring to boil. Stir for 10 minutes. Strain. Bring to a boil. Add sugar
and alum. Bring to a boil for 10 minutes
A reader sends this:
From: "Halyna"
To: phaedrus
Subject: Clover Jelly recipe aka flower Jelly recipe
Date: Sunday, August 31, 2008 10:28 AM
Hi Uncle Phaedrus,
For the Clover Jelly recipe that someone was seeking, I found that Red
Clover Jelly can be made using one of the following recipes. I am not sure
if white clover is edible. I could not find anything that said it was or
wasn't. But here is a "Flower Jelly" recipes that mention Red Clover" as a
possibility. Perhaps she should contact her local Extension Agent. They
would probably know best.
There are a few cautions one should remember before harvesting any flowers:
(a) Do not harvest any flowers that could have been exposed to animal
excrement.
(b) Do not harvest any flowers that have had insecticides sprayed on them.
(c) Do not harvest any flowers that have had fertilizers sprayed on them
unless specified for food consumption.
(d) Do not harvest any flowers from the side of roads where they have been
exposed to trash, carbon monoxide etc.
(e) If you are unsure if it is edible, then do not eat it. Caution is always
the best policy.
(f) If you have any allergies, consult your physician before consuming
edible flowers.
(g) Do not eat any flowers from florists as they have been sprayed with
pesticides.
(h) Do not pick any flowers that show signs of disease or have been eaten by
insects.
Pick your flowers in the morning when their water content is at its highest.
Then bathe the flowers gently in a salt-water bath. Immediately drop them in
ice water for one minute. Dry on a paper towel. For best results, use your
flower petals immediately (not the stamen or the stems), or store the whole
flower in a glass of water in the refrigerator overnight.
Flower Jelly
Source: SeedsofKnowledge
2 1/2 cups apple juice OR white wine
1 cup fresh rose petals or scented geranium flowers and leaves / list did mention red clover
4 cups sugar
1/4 lemon juice
1 - 2 drops food coloring (optional)
3 ounces of liquid pectin
fresh flower petals (optional)
Bring juice or wine to a boil and pour over petals. Cover and steep until
liquid has cooled, then strain out flowers leaving only liquid. Combine 2
cups of this flower infusion with sugar, lemon juice and food coloring.
Bring to a boil over high heat and as soon as the sugar has dissolved, stir
in the pectin. Return to a rolling boil, stirring, and boiling for exactly 1
minute. Remove the jelly from the heat and skim off any foam. Let jelly cool
slightly and add more flower petals (if desired), then pour into sterilized
jars. If petals do not stay suspended, stir jelly as it cools until petals
stay in place. Process in hot water bath or seal with paraffin.
Yields: 4 - 5 half pints
Flower Syrup
1-cup water (or rosewater)
3 cups sugar
1/2 - 1-cup flower petals, whole or crushed
Boil all ingredients for 10 minutes, or until thickened into syrup.
Strain through cheesecloth into a clean glass jar. Keeps up to 2
weeks in the refrigerator. Can be added to sparkling water or
champagne for a delicious beverage. Or, it may be poured over fruit, pound
cake or pancakes.
Halyna
---------------------------------------------
Phadrus,
I wanted to send this yesterday when I came across the post, but it took me ages
to find the book. Its a wonderful book, that I got many years ago. Called "Canadian
Country Preserves and Wines", by Blanche Pownall Garrett copy right 1974.
I have made lots of the jams and jellies from the book and discussed the wines with
my brother who was a winemaker all of his adult life.
She says of clover: several speices of clover grow wild in meadows and roadsides
across Canada (and by extension most other places too). The plants differ in size
and appearance, and their flowers may be white, yellow, mauve, pink or a deep rose-red;
but no variety is harmful.
Clover Honey Syrup
1 quart fresh picked clover heads (red specified but can use any colour)
A handful of fresh picked mint or wild bergamot leaves
1 qt boiling water
Cover lightly and simmer gently for 5 minutes.Let steep, covered for another 20 minutes.
Strain the infusion through cloth. (I use muslin bought from the fabric section where
quilting is done, but One canuse an old clean sheet or pillowcase) and add 1 pt
liquid clover honey. (Clover honey is deluxe, I have fond memories of the honey, my
husbands much older cousin produced in the 1950's, but its just a fond memory) (OR any
liquid honey would work)
Boil togehter for 3 minutes. Bottle and cork. It will keep indefinitely in the fridge.
Use 2 tablespoons to a glass of water, plain or sparkling for a lovely summer drink.
Pink Clover Mead
This mead (honey wine) can be made quite successfully with the deep red clover bloom.
But we especially like the delicate colour which results when the smaller, round very
pale pink clover heads are used.
3 quarts pink clover heads (or any clover)
1 gal of water
2 pounds clover honey (any honey will work the clover just adds more clover flavour)
2 lemons
1/2 cup strong , fresh made tea
yeast
Pour the boiling water over the clover bloom, in a kettle, bring to the boil, and simmer
gently for half an hour. Strainthis infusion onto the honey, thin sliced lemons and tea.
Cool to lukewarm and add yeast.
Let it work int he fermentation jar ( expensive but worth the expense unless you have some
gallon jugs that you can put fermentation locks on, then you only have to buy the locks
which should be available at any wine making shop or online) for three months, by which
time it will be a clear lovely pink, and ready to bottle.
Now to the jelly
Rose and Clover Jelly
This is a clear and beautiful rose colour, which will vary depending on the kind of rose
and the freshness of the clover blossoms. These should both be picked at the height of
bloom, before the colour has begun to fade.
On a dry sunny afternoon, gather 1 qt deep pink or red rose petals, and 1 qt of red clover
heads, eliminating all stems and leaves.
Pour 3 cups cold water over the blooms, cover lightly and bring to boil, remove from the
heat and let steep, covered for 15 to 20 minutes.
In a jelly kettle ( must have a decent large flattish kettle to make jelly and be careful
to not over fill) combine 2 1/2 C of the infusion strained through cloth with
1/4 c strained lemon juice
1 1/2 c canned apple juice (fresh apple juice from the supermarket will work especially
with no preservatives, I've found trying to use regular juices from the store does not
always work.)
1 package of commercial pectin ( here again I use a non commercial pectin, that I get from
my health food store called Pamona's Pectin, its an old fashioned pectin that allows greater
lattitude in the amount of sugar added and therefore the taste of things is much brighter
and the jams and jellies spread better, rather than sit on the toast in lumps.)
Bring to full boil and add
4 cups sugar (this will make a stiff jelly rather than spreadable, and if you are not flush
with cash will cost more to make jams etc, so the cost of the pectin (which is not cheap in
either case) makes more sense if you can make it with less sugar. After all the homesteaders
didn't have pectin most of the time)
Boil hard for 1 minute, skim and bottle. When cool, set a rose petal in the top of each jar.
Seal with parowax. ( I do not recommend waxing for a storage method, much better to put into
the jars hot, and seal with two piece lids, may not be as pretty looking without the petal
but hey its not going to make that much difference. )
The author says that this is a delicate flavoured jelly, which is why I would use less sugar
so the flavour comes through better.
Eva
----- Original Message -----
From: valerie
To: phaedrus
Sent: Wednesday, July 30, 2008 7:26 PM
Subject: tomato pie recipe
Looking for a recipe for Tomato Pie specific to the Utica, New York area. Valerie
Hello Valerie,
See below.
Phaed
Tomato Pie Recipe
3 tbsp. extra-virgin olive oil
2 cloves garlic
1 28-to-32-oz. can crushed tomatoes
1 tsp. dried oregano
salt and pepper to taste
1 lb. pizza dough
3 tbsp. grated Pecorino Romano cheese
Preheat oven to 450°F. Stretch the pizza dough to cover a greased cookie sheet.
Dough should be fairly thick (about 3/4 inch). Allow the dough to rise a bit while
the sauce is cooking. Heat a saucepan on medium, add the olive oil and garlic, and
sauté until the garlic is just golden. Add crushed tomatoes and oregano. Cook until
the sauce is thickened, about 15-20 minutes. Cool the sauce to room temperature. Top
the pizza dough with the sauce and then bake in 450°F oven for about 15-20 minutes.
After removing the pie from the oven, sprinkle with the cheese. Let the pie cool to
room temperature before eating.
----------------------------------------------------------------------------------
The original makers of this delicious tomato pie also added (2) tablespoons of sugar for each 32 oz. of crushed tomatoes.
This supposedly removed the slight bitterness taste of the tomato sauce.
Tom
From: "Alistair"
To: phaedrus
Subject: A Submission for your Approval
Date: Wednesday, July 30, 2008 3:13 PM
I've attached a recipe for what I think was called VanDeKamps Twist Coffeecake.
VanDeKamp's Bakery in Northeast Los Angeles was on my way home from Junior High
and this coffeecake became a food group for me. I've never forgiven John VanDeKamp
(ex-Attorney General, State of California) for dissolving his family's bakery. What
a culinary crime. Leave it to a lawyer. I have been trying to come up with a copycat
version for several years and just stumbled on the secret for the taste, consistency and
overall decadence.
This recipe is truly "It". Hope you enjoy -
Best regards,
Alistair
VanDeKamp's Twist Coffeecake
10x13" (tin toss-away?) pan
Bread Dough
1/4 cup water
3/4 cup sour cream
1 egg
3 cups bread flour
3 tablespoons white sugar
1 teaspoon salt
2 teaspoons bread machine or quick active dry yeast
Topping
1/2 cup butter or margarine
1 cup brown sugar
1/4 cup corn syrup
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Sprinkling
Raw sugar for heavy sprinkling
In order, put all ingredients for the bread dough in breadmaker. Mix on the dough setting.
After the dough setting is finished (1 1/2 hours?) - With lightly floured hands, put dough on
a flat, warm surface (covered) and allow to rest for 10 minutes.
Punch the dough down and split into 2 equal parts in order to make braids. Separate each part
into 3 parts and stretch to about 15" long and loosely braid. Place the two braids side by side
in the pan, cover and allow to rise 45 minutes (approximately double). When the dough has risen,
the braids will almost touch.
While the braids are rising, mix the topping ingredients in a pyrex bowl - microwave until melted
(1 minute.)
Preheat oven to 325°
When the braids have risen, spread the topping over the braids. Use a brush to make sure the
braids are fully covered on top. Pour any leftover topping into the pan.
Sprinkle raw sugar on top and sides of the braids.
Bake uncovered for 30 minutes. Allow to cool before removing from pan.
VanDeKamp's Twist Coffeecake
10x13" (tin toss-away?) pan
Bread Dough
1/4 cup water
3/4 cup sour cream
1 egg
3 cups bread flour
3 tablespoons white sugar
1 teaspoon salt
2 teaspoons bread machine or quick active dry yeast
Topping
1/2 cup butter or margarine
1 cup brown sugar
1/4 cup corn syrup
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Sprinkling
Raw sugar for heavy sprinkling
In order, put all ingredients for the bread dough in breadmaker. Mix on the dough setting.
After the dough setting is finished (1 1/2 hours?) - With lightly floured hands, put dough on
a flat, warm surface (covered) and allow to rest for 10 minutes.
Punch the dough down and split into 2 equal parts in order to make braids. Separate each part
into 3 parts and stretch to about 15" long and loosely braid. Place the two braids side by side
in the pan, cover and allow to rise 45 minutes (approximately double). When the dough has risen,
the braids will almost touch.
While the braids are rising, mix the topping ingredients in a pyrex bowl - microwave until melted
(1 minute.)
Preheat oven to 325o
When the braids have risen, spread the topping over the braids. Use a brush to make sure the
braids are fully covered on top. Pour any leftover topping into the pan.
Sprinkle raw sugar on top and sides of the braids.
Bake uncovered for 30 minutes. Allow to cool before removing from pan
More Van de Kamp's Bakery Recipes
From: "George"
To: phaedrus
Subject: Virginia relish
Date: Saturday, July 26, 2008 11:02 AM
Here is the recipe for Virginia Relish or Virginia Pickle. My mother and
her sister-in-laws have been making it since the 1930's They are all gone
now but all of us cousins in Ontario have been keeping the tradition going
and passing it on to our kids and grandkids. I am not sure where it came
from but this is the real deal.
George
Perth, ON
From: "George "
To: "'Phaedrus'"
Subject: RE: Virginia relish
Date: Saturday, July 26, 2008 4:00 PM
After I re-read this I realized that I had missed a couple of things. BTW -
my mother called it Sweet Virginia Pickle. She didn't have a food processor
so it was all cut by hand into fine cubes. I remember helping her when I
was a boy. Lots of hours of cutting the ingredients into small cubes on the
kitchen table in SW Ontario.
2 qt cucumbers
2 qt onions
2 qt green tomatoes
2 qt cabbage
Grind or finely cube (pulsing food processor works too; not to mushy though)
the ingredients and then drain well. Sprinkle with 1/2 C pickling salt, add
1 qt vinegar and boil for 5 minutes. Add 6 cups of sugar.
Mix 1 tbsp turmeric, 1/2 oz. celery seed and 1/2 to 1 cup of cornstarch or
flour. Add to this 1/2 cup vinegar and mix well. Slowly add to vegetable
mixture and boil until thick.
Bottle. Use standard canning techniques.
-----------------------------------------------------
-----Original Message-----
From: Phaedrus
Sent: Saturday, July 26, 2008 2:18 PM
To: George
Subject: Re: Virginia relish
Many thanks, George!
Phaed
See also: 11/26/02
----- Original Message -----
From: Susan
To: phaedrus
Sent: Monday, August 04, 2008 12:00 PM
Subject: Searching for a recipe for a dish called knip
I was visiting a farm family in rural Nebraska in the early 70's and they served this
for breakfast. It was a meat spread? Maybe served with toast? I am not certain I have
the spelling correct. If you find it - can it be purchased already made?
Susan
Hello Susan,
This is a sort of sausage, and it originated among German settlers. I could not find it
for sale anywhere on the Internet, but below are some recipes.
Phaed
Ki-Nip
Pork (head meat or pork roast)
Salt and pepper to taste
Oatmeal (regular)
Cover meat with water and cook until tender. Take meat out of the broth and cool until
grease comes to the top (remove grease). Grind meat (fine). Heat the broth until boiling.
Then add oatmeal until thick. Add the ground meat and season to taste. Refrigerate and heat
the amount in a skillet as wanted. This is an old German recipe.
-------------------------------
Knip
one 12 oz roll of mild low fat sausage
1 cup prepared oatmeal (see below)
1 tsp ground allspice
1 tsp ground cloves
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 Tbsp vegetable oil
Add spices to prepared oatmeal. Use 1/3 cup old fashioned rolled oats to 2/3 cup water.
Place in microwave safe bowl, stir to moisten oats. Microwave for 4 minutes at 50% power.
Oatmeal should be thick. Let cool while preparing pan. Use heavy-bottomed nonstick skillet.
Heat to medium heat. Mix together spices and salt with oatmeal. Combine oatmeal mixture with
pork sausage. Add oil to heated skillet, swirl to coat bottom. Moisten hands with water. Make
free-form thin patties with pork mixture. Fry for 5 minutes, check to see if browned. When
browned and crispy, turn. Cook approximately 5 more minutes. Again, check for crispness. Watch
carefully as oats in mixture cause this sausage to brown quickly. Drain on paper towel briefly
and serve
----------------------------------------------------------
Knip
1 hog head - 6 cups meat
Quick oatmeal - 6 cups
Salt
Allspice - 2 tsp.
Boil the hog head in salted water until tender. Grind the
meat using both lean and some fat. Cook the oatmeal
separately. Proportions: Use 1 cup hog meat to 1 cup
oatmeal until all the meat is used. Add allspice and
combine. Refrigerate the mixture. To serve, slice the
knip, fry until brown. Serve with syrup and bread.
A reader sent this information:
From: "Phyllis"
To: phaedrus@hungrybrowser.com
Subject: Knip
Date: Tuesday, December 30, 2008 2:25 PM
Please let Susan know that M K Meats, 458 H St, Unadilla NE 68454 phone
# 402-828-4400 sells Knip. According to a friend here at work M K Meats
ships it all over.
Phyllis
============================================================================
From: Kathy
Sent: Sunday, April 15, 2012 9:53 AM
To: phaedrus@hungrybrowser.com
Subject: My mother's knip recipe
Hi Phaedrus,
Here is a version of knip using steel cut oats which my mother made and we are enjoying today:
Knip With Steel Cut Oats*
1. Boil a 2 pound pork butt roast in 2 quarts of water until tender. Remove the meat and chop in small pieces.
2. Strain the broth. If it is fatty , cool the liquid in the refrigerator until the fat solidifies and skim off the extra fat.
3. Add one large chopped onion and 4 stalks of chopped celery to the broth.
4. Add 3 cups of STEEL CUT OATS to the boiling broth (2 quarts of broth).
5. Add black pepper and salt to taste. ( You may substitute celery salt or ham base for the salt).
6. Cook slowly until the oats absorb most of the liquid. (about 20-25 minutes)
7. Stir in the cooked pork.
8. Pour into an 9x13 inch cake pan ( Do not grease) and refrigerate over night.
9. The next day fry until browned on one and flip over and fry the other side. (I lightly oil the skillet to promote browning.)
*NOTE -Steel cut oats can be found at health food stores. It has a nutty texture which makes all the difference!
Hope you enjoy this as much as we do!
Kathy
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